MEK Muscadine Curd Pie

Using a potato ricer squeeze out 2 cups of juice from your grapes. Strain it if you wish. Transfer the juice to a pot and add the sugar to it. Make a slit on the vanilla bean and throw it in there. Place the pot over the heat source and bring it to a gentle simmer. In another bowl crack an egg and two yolks. Add a tbsp of sugar and cornstarch to it. Whisk the mixture until foamy. Start pouring the hot grape juice into the egg mixture 2 tbsp at a time to temper the eggs and quickly whisk it so the eggs won’t curdle. Pour about ½ cup hot juice to temper the eggs. After the eggs are tempered, pour the entire mix back into the juice pot and return it to heat. Cook it slowly, whisking constantly till it becomes custard-like thick. Remove it from heat and add butter to it. Let the butter melt in there and whisk it till all incorporated. Place a piece of plastic or butter paper on top and place the curd bowl in the fridge. Chill it for an hour or more. (Note: The rest of the instructions for assembling the pie and crust are indicated to be in the comments and are not included here.)